SHAHI ALOO GOBHI

Shahi Aloo Gobhi is a tasty dish, goes well with chappati or Rotis. I found this simple North Indian recipe when I was looking for some recipes. I got different recipes for the same curry. Here I too made a slight twist in my recipe.

SHAHI ALOO GOBHI

WHAT YOU NEED:

Cauli flower florets - 1 cup

Potato cubes - 1 cup

Onion - 2, chopped finely

Ginger + Garlic paste - 1 tsp

Cumin seeds powder - 1 tsp

Coriander seeds powder - 1 tsp

Turmeric powder - 1/4 tsp

Red chilly powder - 2 tsp

Kasoori methi powder - 2 tsp

Salt - to taste

Milk - 1/2 cup ( curd also can be used) 

Fresh cream - 2 tbsp

Coriander leaves - for garnishing

FOR MASALA:

Coconut gratings - 2 handfuls

Cashew nuts - 7-8, soaked in water

SHAHI ALOO GOBHI

SHAHI ALOO GOBHI

HOW TO MAKE:

Soak cauli flower florets in salt water for 10 minutes. Drain.

Heat enough oil in kadahi and deep fry the florets. Drain and keep aside.

Also deep fry the potato cubes. Drain and keep aside.

You can para boil the cauliflower instead of deep frying and boiled potatoes instead of frying.

Grind coconut gratings along with cashew to a fine paste.

Now heat butter or oil in kadahi.

Fry chopped onion over high flame till translucent.

Reduce the heat.

Add ginger garlic paste , fry for a while.

Add cumin seeds powder and coriander powder. mix well.

Then add ground masala, turmeric powder, red chilly powder, salt and fried /boiled cauliflower florets and potato cubes. Mix well and add milk. Cook for few minutes.

Now add kasoori methi. 

Finally add fresh cream and garnish with coriander leaves.

Serve Shahi Aloo Gobhi with Roti / Chappati/Phulka.

IVY GOURD / TENDLE BHUTTI

IVY GOURD BHUTTI

WHAT YOU NEED:

Ivy gourd / tendle - 1 cup, cut in round

Onion - 1/2 cup, chopped

Coconut gratings - 1 cup

Dried red chilly -5 , roasted in little oil

Tamarind - a small piece

Coriander seeds - 1 tsp

Salt - to taste

TENDLE BHUTTI

IVYGOURD/ TENDLE BHUTTI

HOW TO MAKE:

Grind coconut gratings, tamarind, red chillies and coriander seeds to a coarse masala. Do not add water while grinding.

Now heat a tbsp oil in kadahi.

Add chopped onion, fry till they are translucent.

Then add ivy gourds along with half cup of water.

Add salt, stir well and allow to cook.

Now add masala, mix well and cook again for few more minutes.

Serve Tendle Bhutti as a side dish.

MUSHTI POLO /DOSA

One of the best Dosas...too soft and tasty for a breakfast menu. I had already posted Mushti polo, which was made in  a different way. This is very popular breakfast item in GSB households. One can eat it with butter or pickle or chutney, sambar or with any side dish.

MUSHTI POLO

WHAT YOU NEED:

Udad dal - 1/2 cup

Raw rice - 1 1/2 cups

Phova / flatten rice - 2 handfuls

Fenugreek seeds/ Methi seeds - 1 tsp

Salt - to taste

MUSHTI POLO ALONG WITH COCONUT CHUTNEY

HOW TO MAKE :

Wash dal and rice then soak in enough water along with fenugreek seeds for 3-4 hours.

Soak phova for 5 minutes.

Now grind all the above except salt in a grinder to a smooth batter adding little water.

Transfer the batter in to a vessel and keep overnight for fermentation.

Add salt to the batter next day and stir well. Add water if the batter is to thick. The batter should not be too thick or too watery.

Now heat dosa tava, grease little oil and pour a ladle full  batter on the tava and spread a little . 

Reduce the flame to the medium and cover the lid. Remove the lid after few seconds, fry only on one side and take out the dosa. 

Mushti polo should be thick and full of holes in it.

Serve Mushti Polo with coconut chutney for breakfast.

ASHGOURD KHEER

Recently my daughter's friend who was newly married came home to meet my daughter. My daughter told me that her friend will join us for lunch. I prepared few of GSB curries and was making me think of preparing a dessert. I found a small piece of ashgourd in the fridge, which was not enough for a curry. Then I suddenly remembered somebody's post  of Ashgourd payasam in some group. After peeling and deseeding the ashgourd, I got 1 cup of its pieces; I also had a cup of thick coconut milk in the fridge from which I decided to make ashgourd kheer.. and...the recipe goes like this..

ASH GOURD KHEER

WHAT YOU NEED:

Ashgourd - 1 cup ( after removing skin and seeds)

Coconut Milk - 1 cup (thick) and 1 cup thin

Sugar - about half cup

Cashew nuts and raisins - 1 tbs each

Ghee - 1 tbsp

Cardamom powder - 1 tsp

Maida/ Rice powder / Cashew paste - 2 tsp ( for thickening)

KUVALE KHEER

ASH GOURD / KUVALE KHEER

HOW TO MAKE:

Chop Ashgourd pieces in bits and cook till soft in 1 cup thin coconut milk.

Add sugar and mix well. 

Heat 1 tbsp ghee in a small pan and fry cashew nuts till brown and raisins till fluffy.

Then add coconut thick milk to the ash gourd pieces, mix.

Immediately add thickening agent to the kheer and stir well.

Pour cashew nuts and Raisins along with ghee to the kheer. 

Put off the flame.

Then add cardamom powder.

Serve warm Ash gourd kheer  as dessert.

SWEET KHICHDI

Last month we had been to my sister -in-law's place at B'lore. She had prepared so many dishes and one of them was Khichdi. She had added broken wheat to the khichdi and I found that it was tastier than the one which I usually make.  I used to prepare with semolina, which was my mother-in-law's recipe and I had already posted it on my blog. So I never bought broken wheat for the dishes that I prepare. My sister-in-law gave me a packet of broken wheat so that I can also prepare this.

SWEET KHICHDI

WHAT YOU NEED:

Chanadal - 1/2 cup

Broken wheat - 3/4 cup

Coconut gratings - of half coconut

Sugar - 1 cup or to taste

Cashew nuts - 1 tbsp

Raisins - 1 tbsp

Almonds - 1 tbsp

Cardamom powder - 1 tsp

Ghee 

SWEET KHICHDI MADE OF CHANA DAL AND BROKEN WHEAT

SWEET KHICHDI

HOW TO MAKE:

Wash chana dal and cook with enough water till soft.

Add broken wheat and cook till it is soft.

Heat little ghee in a small pan and fry the nuts and raisins.

Add sugar to the cooked chana dal and broken wheat. Stir well.

Add coconut gratings and keep stirring for a minute.

Keep stirring till the khichdi becomes thick.

Add nuts and raisins and mix well.

Add cardamom powder too.

Finally add 1-2 tbsp of ghee and mix thoroughly.

Serve warm Sweet Khchidi as Dessert. 

MASALA DOSA

Dosas are made in different ways  and different taste too according to the ingredients which we added. I have posted 2 types of Masala Dosa recipes with some variations. In South Indian homes, dosa is the main palatable food for breakfast. Dosa is served with mainly chutney, masala and sambar. Children likes to take with ghee and suger, which we used to have in our childhood days. Today I am going to post the recipe of Masala dosa with slight changes. Believe me it was so crisp and tasty. Here it is....

MASALA DOSA

WHAT YOU NEED:

Udad dal - 1/4 CUP

Raw rice - 1 1/2 cup

Methi seeds/ fenugreek seeds - 1 1/2 tsp

Cooked raw rice - 1 big hand full

Salt - to taste

CRISP MASALA DOSA

HOW TO MAKE:

Wash and soak udad dal along with fenugreek seeds for 4 hours.

Soak raw rice separately for 4 hours.

Now grind udad dal first to a fine paste, add some water while grinding. (Grind at least for 15 minutes.,)

OR you can soak all udad dal, rice, methiseeds together for 3-4 hours and grind it along with cooked rice till smooth.

Remove the batter in a vessel.

Now grind rice along with cookedrice to very smooth. Remove the batter in same vessel.

Put salt and keep it overnight or for8 hours for fermentation.

Next day, stir the batter very well. Add water if needed.

Now heat fosa tava. When smoke comes reduce the flame to medium.

Pour one ladleful batter on the tava, spread thin with the help of back of the ladle.

Put 1/2 tsp oil around the dosa. Allow to fry for few minutes.

Remove the dosa, transfer it on the plate. Put masala on the left side then fold the right part.

Serve chutney in separate bowl.

HOW TO MAKE MASALA:

What you need:

Potatoes 4 medium (Boiled and mashed roughly)
Onion 2 big, chopped
Ginger, finely chopped 2 tsp
Turmeric powder 1/4 tsp
Green chillies 4, slit
Curry leaves 1 sprig
Coriander leaves, finely chopped 2 tsp
Mustard seeds 1 tsp
Udad dal 2 tsp
Salt to taste
Oil 1 tbsp

How to make:

Heat kadahi with oil.
Add mustard seeds, udad dal, ginger, green chillies  and curry leaves.
Then add chopped onions and stir for few minutes, don't allow to change the color of onions.
Then add mashed potatoes, turmeric powder and add salt and little water. Stir well. 
Finally add coriander leaves.

CHUTNEY:

What you need:

Coconut 1/2 grated
Green chillies 4
Salt 

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

How to make:

Grind coconut, green chiily and salt to a fine paste. Add some water to make the right consistency.

Heat oil in a small pan, splutter mustards, add curry leaves. Then add to chutney.

ASH GOURD / KUVALE PULLIKODDEL

Ash gourd / Kuvale pullikoddel is mainly prepared in  temple festivals. This is one of the most popular dishes among GSB community. I have prepared ash gourd and potato upkari, sambar, sasam and also I made halwa with this. Already I have posted some recipes in the Lable 'Konkani Preparation'. You will find it little sweetish, sour, at the same time spicy too. The recipe goes like this....

ASH GOURD / KUVALE PULLIKODDEL

WHAT YOU NEED:

Ash gourd / Kuvale - 2 cups ( peeled, deseeded and cubed)

Coconut gratings - 1/2 cup

Dry red chilly - 5-6

Udad dal - 1 tsp

Chana dal - 1 tsp

Coriander seeds - 2 tsp

Raw rice 3/4 tsp

Sesame seeds / til - 1 tsp

Tamarind - small gooseberry size

Turmeric powder - a pinch 

Asafoetida - 1/4 tsp

Jaggery / Date syrup - 1 cube jaggery / 3 tsp date syrup ( I used date syrup here)

Salt - to taste

INGREDIENTS FOR MASALA

KUVALE PHODE AND GROUND MASALA

For Seasoning :

Mustard seeds - 1/2 tsp

Curry leaves - 1 sprig

KUVALE PULLIKODDEL

HOW TO MAKE:

Cook ash gourd chunks in little water along with turmeric, salt and jaggery.

Heat a small pan with a tsp oil. Add red chilly and roast. Take it out.

Then roast Udad dal, chana dal, coriander seeds, raw rice, til one by one. 

Then roast coconut gratings till it changes the color and you get the aroma.

Now grind roasted ingredients, tamarind and hing with little water to a coarse masala.

Add this masala to the cooked ash gourd, mix well and add water if needed. 

Allow to boil.

Now heat a tsp of oil in a small pan.

Splutter mustard seeds, add curry leaves. Pour this seasoning over the Kuvale pullikoddel. Give a quick stir.

Serve Ashgourd / Kuvale Pullikoddel as a side dish.